Silesian Panades

Ingredients

In the Silesian adaptation of Panades, we replace the traditional Spanish chorizo with Silesian sausage, which adds a smoky and robust flavor to the filling. Additionally, we incorporate sauerkraut, a staple ingredient in Silesian cuisine, to enhance the tanginess and depth of the dish. These modifications infuse the Panades with the distinct flavors of Silesia while still maintaining the essence of the original Spanish recipe. We alse have the original recipe for Panades, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 Silesian sausage, diced 1 Silesian sausage, diced
• 1 cup (200g) sauerkraut, drained and chopped 1 cup (200g) sauerkraut, drained and chopped
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add water and vegetable oil, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, sauté the diced Silesian sausage until browned. Add the sauerkraut and caraway seeds, cooking for an additional 5 minutes. Remove from heat and let it cool.
3. 3.
   In a separate bowl, combine the mashed potatoes with the sausage and sauerkraut mixture. Season with salt and pepper to taste.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle. Place a spoonful of the filling in the center of each circle and fold the dough over to form a half-moon shape. Press the edges firmly to seal.
5. 5.
   Heat vegetable oil in a deep pan or fryer. Fry the Panades in batches until golden brown and crispy, approximately 3-4 minutes per side. Remove from oil and drain on paper towels.
6. 6.
   Serve the Silesian Panades hot and enjoy!

Treat your ingredients with care...

• Silesian sausage — Use a high-quality Silesian sausage for the best flavor. If unavailable, you can substitute with a smoky Polish sausage.
• Sauerkraut — Rinse the sauerkraut before chopping to reduce its tanginess if desired.
• Caraway seeds — Toasting the caraway seeds before adding them to the filling will enhance their aroma and flavor.
• Vegetable oil — Use a neutral-tasting vegetable oil with a high smoke point for frying the Panades.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the filling.
• Serve the Panades with a dollop of sour cream or a side of spicy mustard for extra flavor.
• Make sure the filling is completely cooled before filling the dough to prevent it from becoming soggy.
• Experiment with different fillings such as mushrooms or cabbage to create your own variations.
• To save time, you can use store-bought puff pastry instead of making the dough from scratch.

Serving advice

Serve the Silesian Panades as a main course accompanied by a fresh green salad or as a delightful appetizer for gatherings and parties. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Silesian Panades on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color. Serve them alongside a small bowl of sour cream or spicy mustard for dipping.